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Marinated Lentils with Crunchy Vegetables


Recipe source: Bon Appetit | April 2016

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  • 1 large onion, quartered through root end
  • 2 bay leaves
  • 1 1/2 cups black beluga or French green lentils, rinsed, picked through
  • Kosher salt
  • 1/4 cup olive oil
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 3 tablespoons sherry vinegar or red wine vinegar
  • Freshly ground black pepper
  • 6 radishes, trimmed, very thinly sliced
  • 4 scallions, thinly sliced
  • 1 cup parsley and/or mint leaves
  • 1 cup thinly sliced celery hearts and leaves


Servings 4
Adapted from


Step 1

1. Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15–20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.

2. Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat. 

3. Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper. 

Do Ahead: Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.

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